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In honor of my mom’s birthday, I made roasted lemon chicken for dinner (it’s one of my “fancy dinner” options when it comes to Kelsey-safe recipes). The best part about roasting a chicken is that the Mr. Man and I easily get a dinner, two lunches, and a soup out of it. I’m planning on making chicken stock from scratch a little later today. How do you use up chicken leftovers?

Ingredients:

Whole chicken (about 4 pounds)

Salt and pepper

1 large lemon

2 teaspoons dried rosemary (or 4 sprigs)

3 garlic cloves (peeled)

Olive oil (about 2 tablespoons)

two medium yellow onions

A couple potatoes, celery, and carrots (optional)

Direction:

Rinse chicken (inside and out) and remove giblets and liver, and pat dry. Then, trim excess fat from around the cavity. Let sit at room temperature for an hour.

Preheat oven to 450.

Cut the onions into 1/2 inch thick, round slices. Lay onions in two rows in the middle of the roasting pan (the onions should all rest on the lower onion — it’ll look like onion dominoes that fell over). Make sure the rows of onions right next to each other; place chicken on top of onions.

Liberally sprinkle salt and pepper (freshly ground is nice) inside the chicken cavity. Then, stuff garlic cloves and rosemary in the cavity, too. Roll lemon firmly against the counter with your hand. Afterwards, use a fork to poke holes all around the lemon and then place it inside of the chicken cavity.

Tie legs together with twine (optional). Rub outside of chicken with olive oil. Sprinkle chicken with rosemary and salt and paper (optional).

If you want extra veggies, cut up cleaned potatoes, celery, and carrots and put them around the chicken (you’ll want to put a little bit of olive oil on the veggies so that they don’t get to dry, and sprinkle with seasonings of your choice).

Bake for 50 to 55 minutes (you’ll want the thickest part of the chicken’s thigh to be 165 degrees).

Let it rest for about ten minutes before serving (this keeps all the juices from coming out, which means your chicken will be more moist).

The original recipe calls for removing the skin (something I couldn’t bring myself to do, which meant I had to be careful not to charcoal the skin but it turned out nice and crispy).

The original recipe also only makes just enough sauce to cover the chicken lightly but I wanted to have enough lemon-mustard mix leftover in the pan once the chicken was done to use as a sauce on my basmati rice, which tasted pretty darn good if I do say so myself. If you’re not planning on using the drippings/lemon-mustard mixture for a sauce, just cut all of the ingredients (besides the chicken) in half. Easy peasy.

Ingredients:

2 and 1/2 to 3 pounds Chicken (drumsticks, breast halves, or thighs)

5 tablespoons cooking oil

2 tablespoon Dijon-style mustard

2 tablespoon lemon juice

3 teaspoons lemon-pepper seasoning

2 teaspoon dried oregano or basil (crushed)

1/4 teaspoon ground red pepper

Directions:

Broil chicken about 5 inches from heat on high for about 15 minutes on each side.

While the chicken is cooking, stir oil, mustard, lemon juice, lemon-pepper seasoning, oregano/basil, and ground red pepper together in a small bowl.

Brush mix onto one side of the chicken.

Meanwhile, lower the baking rack back to the middle of the oven and turn the oven’s temperature to 400 degrees.

Bake chicken for 10 minutes. Then, take chicken out, coat the other side with the mustard mixture, and bake chicken again for another 10 minutes. Or until chicken is no longer pink (turn the heat down on the oven if you’re afraid the skin will burn).

As a result of being gluten-free and having more than my share of food allergies, I tend to eat a lot of chicken and rice, so finding a new way to serve it is a plus. I’ve now made this recipe twice, and it’s a keeper! It was even a success when I served it to several wheat-eating friends who don’t have food allergies, which seems a good sign.

Ingredients:

4 boneless, skinless chicken breasts

Olive oil (a couple tablespoons; depends on how much sauce you’d like to have)

Slice chicken (both horizontally and vertically) into small strips. Add olive oil, chicken, zucchini, and onions to pan. Cook on a medium to high heat until the chicken is fully cooked and the vegetables are soft.

Mix Moroccan seasoning, salt, and garlic powder in a small bowl. Then, add to the chicken and stir. If the seasoning is sticking to the bottom of the pan or there doesn’t seem to be enough sauce, add more olive oil.

[Update: Due to new allergies, this isn’t something I can eat anymore. But it’s super good so give it a try! Hoping to figure out how to make a new allergen-free version soon]

My fiancé and I were recently have a discussion about meatloaf that began when he stated, “I just don’t get meatloaf. It’s not that good.”

Not that good? Well, of course, then I just had to make it.

Growing up, my mom made a fabulous meatloaf, so when I went completely beef-free and gluten-free it was one of the things I actually missed the most. No more meatloaf and, perhaps worst of all, no more meatloaf sandwiches! Thankfully, though, Mom doctored the recipe in order to accommodate my dining difficulties. Her magic secret to making the ground turkey moist and flavorful: shredded zucchini!

An added bonus of this recipe is that it makes some pretty mean turkey meatloaf sandwiches with the leftovers and you can also use it for meatballs.